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Chocolate Covered Peanut Butter Balls

1 cup peanut butter
1/4 cup margarine or butter (softened)
2 cups Crispy Rice Cereal
1 cup powdered sugar
1 (12 oz) pkg semi-sweet chocolate chips
2 Tbs. shortening

Mix peanut butter and margarine in a large bowl. Add rice cereal and powdered sugar and mix until evenly distributed. Roll into balls (app. an inch or inch and a half). Place in freezer for a few minutes to firm up and make easier to handle.

Combine chocolate chips and shortening in a microwave safe container and melt; stirring often. Dip each peanut butter ball into melted chocolate and place on waxed paper lined baking sheet. Refrigerate until firm.

Enjoy!

Chocolate Eclair Cake

 
Holly asked me to prepare this for her birthday dinner dessert and my good friend, Susan, requested the recipe, so I thought I would post it here. Although, it is called "cake", there is no cake in this recipe! It's easy and yummy though!

Chocolate Eclair Cake

1 (14.4-oz.) box honey-graham crackers
2 (3.4 oz.) pkgs. vanilla or French vanilla instant pudding mix
3 cups milk
1 (12 oz) container frozen whipped topping, thawed
1 (16 oz.) container chocolate frosting

1. Line bottom of an ungreased 13x9-inch baking dish with one-third of the graham crackers.

2. Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over crackers. Repeat layers with one-third of crackers and remaining pudding mixture. Top with remaining crackers. Spread with chocolate frosting. Cover and chill 8 hours.

Enjoy!!

Tip: I used fat free pudding, fat free milk, and lite whipped topping to save some calories and my family loved it!

Happy cooking!!